Konjac Fried Rice
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The konjac rice goes into a dry pan with no oil at all.
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Once the steam dies down and the grains roll around on their own, it comes out, then returns later to a pan of chicken breast, carrot and scrambled egg to be seasoned with oyster sauce and soy sauce. Dried out this way, the konjac rice has a firm, springy chew.
Ingredients
Instructions
- 1
Rinse 200 g konjac rice in a sieve under cold water, then drain for at least 5 minutes.
Finely chop the green onion and carrot, and cut the chicken breast into bite-size pieces.
- 2
Heat a dry pan over medium heat, add the konjac rice, and stir-fry for 4 to 5 minutes.
When steam decreases and the grains move separately instead of clumping, transfer it out briefly.
- 3
Add 1 tablespoon cooking oil and the green onion to the same pan, then stir-fry over medium heat for 30 seconds.
Once fragrant, add the chicken breast and carrot, and cook for 3 to 4 minutes.
- 4
When the chicken surface turns white, push the ingredients to one side and pour in 2 beaten eggs.
As the edges begin to set, stir gently with chopsticks or a spatula to make soft curds.
- 5
Return the konjac rice to the pan and raise the heat to medium-high.
Pour 1 tablespoon soy sauce and 0.5 tablespoon oyster sauce around the pan edge, then stir-fry for 2 minutes so nothing sticks.
- 6
When the seasoning is evenly absorbed, turn off the heat and sprinkle 1 pinch of black pepper.
Check that the grains look loose and no moisture remains in the pan, then serve immediately.
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